AIR FRYER SALMON AND FRIED PLANTAINS DINNER

Ingredients:
Salmon:
2 pieces Salmon Fillet
1 tbsp Extra Virgin Olive Oil
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp smoked paprika
1/2 tsp thyme
dash of cayenne

Plantains:
2 Ripe Plantains
2-3 tbsp coconut oil
1/2 tsp salt

Spinach:
2 cups spinach
1 tbsp Olive Oil
1/3 tsp salt
1/2 tsp garlic powder
1/3 tsp red pepper flakes

Directions:
Air Fryer Salmon:
1. Wash and pat dry the salmon. Make sure it’s completely dry - it’s very important!

2. Coat the salmon fillets with olive oil and honey.

3. Season with salt, pepper, garlic powder, paprika, smoked paprika and thyme.

4. Sprinkle with dash of cayenne.

5. Transfer the salmon into the air fryer skin side down.

6. Air Fry at 400F-425F for 12 minutes. (If you don’t have an air fryer, bake at 425 for 12-15 minutes). Broil for 1 min towards the end

Plantains:
1. Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.

2. Cut the peeled plantains into 1/4-inch-thick slices diagonally. 

3. Drizzle coconut oil into a nonstick skillet to coat the bottom of the pan and place it over medium-high heat.

4. When the get hot, but not smoke, add plantains (in batches).

5. Fry for 1 1/2 - 2 minutes on one side, flip and cook for 1 minute on the other side.

6. Remove plantains from the pan and drain on paper towels.

7. Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.

8. Serve and enjoy.

Sautéed Spinach:

1. Add the spinach to the pan, packing it down a bit if you need to with your hand.

2. Use a spatula to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil.

3. Add garlic powder. 

4. Cover the pan and cook for 1 minute.

5. Uncover and turn the spinach over again, cover the pan and cook for an additional minute.

6. After 2 minutes of covered cooking the spinach should be completely wilted.

7. Remove from heat and drain any excess liquid from the pan.

8. Add a little more olive oil, sprinkle with salt and red pepper flakes to taste. Serve immediately.